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36
COOKING GUIDE
General guidelines
This oven has been designed to utilise its four elements and rear fan in different
combinations to provide you with enhanced performance. The wide range of functions
allow you to cook all food types to perfection.
Oven elements
1 upper outer element
2 upper inner element
3 rear element (concealed)
4 lower element (concealed)
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3
4
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Ensure the oven door is closed when cooking.
Baking
zFor best results when baking, always pre-heat your oven. The screen will show a red
progress bar while the oven is heating up.
zSingle shelf cooking: place your baking on a shelf that will position the top of your pan
near the centre of the oven.
zMulti shelf cooking: Always leave a space between shelves to allow the air to circulate.
Broiling
zAlways broil with the oven door completely shut.
zAlways keep a close watch on your food to avoid charring or burning.
zIf you use glass or ceramic pans, be sure they can withstand high oven temperatures.
zFor thinner cuts of meat, or for toasting or browning foods, use a higher shelf position.
zThicker cuts of meats should be broiled on lower shelves or at a lower broil setting to
ensure even cooking.
Roasting
zThe ROAST function is designed to brown the outside of the meat, but still keep the
inside moist and juicy.
zBoneless, rolled or stuffed roasts require longer than roasts containing bones. Poultry
should be well cooked with the juices running clear and a minimum internal temperature
of 165°F (75°C).
zAlways roast meat fat side up.
zIf using a roasting bag or a covered roast dish, do not use the ROAST function.
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